Potatoes

Wed, August 28th, 2024

Dear Ole Tyme Customers:

As new crop potato harvests begin in the Pacific Northwest, storage supplies will quickly wind down over the next few days. Some of these supplies are showing their age with air cracks and pressure bruising more prevalent on these final pack outs. These are fairly common problems in the waning storage supplies due to constant contact with the weight of adjacent potatoes in storage.

Washington harvests continue this week with generally good quality, however, the size profile is on the small side in these early harvests as Idaho joins the mix this week. These new crop Norkotah harvests will yield mostly #1 grade potatoes with very little #2 or process grade in these early harvests.

Until these new crop potatoes have a chance to cure in storage, these supplies tend to show occasional feathering or skinning (abrasions from harvesting and handling) and excess moisture may be evident. These conditions can lead to the formation of white blush on freshly harvested potatoes. Steps can be taken to prevent or reduce the formation of white blush.

Potato White Blush Proper Handling: Handle potatoes with care to minimize damage to their skin as damaged areas are more prone to moisture loss and white blush.
Ventilation: Ensure proper ventilation in the storage area to prevent excess moisture buildup which can contribute to white blush.
Storage conditions: Store potatoes in a cool, dark and humid environment. Humidity will help the potatoes maintain their natural moisture content and reduce the likelihood of white blush formation.
Regular Monitoring: Check your potatoes regularly and use those with a white blush sooner rather than later to prevent excessive starch buildup. It is important to remember that white blush is a cosmetic issue and does not affect the taste, texture or overall quality of the potato.

If you have any questions, please reach out to your Sales Representative.

Thanks,

Ole Tyme Produce